{"created":"2023-06-20T13:42:07.396218+00:00","id":2895,"links":{},"metadata":{"_buckets":{"deposit":"85c13c7e-049a-4373-a4c9-d57a722054b2"},"_deposit":{"created_by":14,"id":"2895","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2895"},"status":"published"},"_oai":{"id":"oai:kbu.repo.nii.ac.jp:00002895","sets":[]},"author_link":["6942","6940","6938","6936","6943","6934","6941","6939","6935","6937"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"45","bibliographicVolumeNumber":"57","bibliographic_titles":[{"bibliographic_title":"京都文教短期大学研究紀要"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"包丁技術は、栄養士を始めとする食の専門家にとって卒業までに習得すべき技術である。本研究では包丁の正しい持ち方および切断姿勢、非利き手の添え方を教示し、繰り返し練習する機会を設けることによる教育効果を検討するため、入学時と前期終了時の変化を明らかにすることを目的とした。切る動作の作業時間、包丁の持ち方、添え手の状態を記録し、切った試料の厚みや不均一性、枚数との関連を分析した結果、半期間の間で、包丁の持ち方が改善され、切断速度が速くなった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"京都文教短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0033180X","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0389-5467","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"福田, 小百合"},{"creatorName":"フクダ, サユリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"坂本, 千科絵"},{"creatorName":"サカモト, チカエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"久米, 雅"},{"creatorName":"クメ, マサシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岩田, 美智子"},{"creatorName":"イワタ, ミチコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"望月, 美也子"},{"creatorName":"モチヅキ, ミヤコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"FUKUDA, Sayuri","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SAKAMOTO, Chikae","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KUME, Masashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IWATA, Michiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MOCHIZUKI, Miyako","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-20"}],"displaytype":"detail","filename":"05／福田小百合 他【論文】.pdf","filesize":[{"value":"743.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"本文（pdfファイル）","url":"https://kbu.repo.nii.ac.jp/record/2895/files/05／福田小百合 他【論文】.pdf"},"version_id":"9ef71082-cf41-40af-93eb-4f7288dd8bb3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"包丁技術","subitem_subject_scheme":"Other"},{"subitem_subject":"添え手","subitem_subject_scheme":"Other"},{"subitem_subject":"調理","subitem_subject_scheme":"Other"},{"subitem_subject":"教育方法","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"包丁技術力向上のための教育方法の検討（第1 報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"包丁技術力向上のための教育方法の検討（第1 報）"},{"subitem_title":"A study on an educational method to improve the skill of movements of knives cutting food (part 1)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["172"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-01"},"publish_date":"2019-03-01","publish_status":"0","recid":"2895","relation_version_is_last":true,"title":["包丁技術力向上のための教育方法の検討（第1 報）"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-08-23T08:35:44.882636+00:00"}